Gustiamo in Bon Appétit

The article quotes Chef Ignacio Mattos (he’s the genius chef of Estela, Cafe Altro Paradiso and Flora Bar) says about Gustiamo: “They have delicious canned tomatoes and their chickpeas are insane…they also have really special olive oils and bottarga that I love.”

As Mari Uyehara the article’s author, writes: “Started in 1999 by Rome native Beatrice Ughi, Gustiamo specializes in meticulously sourced ingredients from small producers, like Nettuno’s colatura di alici, the Italian fish sauce made in the fishing village of Cetara on the Amalfi coast by pressing fresh anchovies with sea salt and aging them in chestnut-wood barrels.”